Colored black and white cookies
Print Recipe

Colored black and white cookies

Traditional black and white cookies that are jazzed up with fun colors - customize these for your next special occasion!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 24
Author: Eva Bakes

Ingredients

Cookies

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (82 grams) cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon zest I substituted with about 1/2 teaspoon of lemon extract
  • 2 large eggs
  • 3/4 cup (160 grams) granulated sugar
  • 1/2 cup (125 millileters) milk of choice
  • 6 Tablespoons (90 grams) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract

Icing

  • 1 and 1/2 xcups (120 grams) powdered sugar
  • 4 and 1/2 Tablespoons (57 millileters) lemon juice (from 1 large lemon)
  • food coloring of choice

Instructions

  • Preheat your oven to 350 degrees F. Line two baking sheets with silicon mats or parchment paper and set aside.
  • In a medium sized bowl, whisk together the flours, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the lemon zest, eggs and sugar on medium speed until well blended. Add in the milk, butter and vanilla and mix well.
  • Turn the mixer to low and slowly add in the dry ingredients until a soft dough forms.
  • Using a cookie scoop or two spoons, drop dough by the scoopful onto your prepared baking sheet, making sure to leave at least 2 inches in between each cookie. Do this one sheet at a time, so save the other half of the dough for another batch.
  • Bake in your preheated oven for about 7-10 minutes or until the tops are set and the edges start to turn golden. Remove the cookies from the oven and allow to cool for 1-2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batch of dough.
  • Once the cookies are completely cooled, make the icing. In a small bowl, mix the powdered sugar and lemon juice together until no lumps remain. Divide the icing into smaller bowls to prepare the different colors. Add 1 drop of food coloring into each bowl and mix well.
  • Dunk the cookies (or use a small spatula or spoon) to spread icing onto half of the cookie. Allow to dry before dipping the other half of the cookie into another icing color.
  • Allow cookies to dry completely before serving.

Notes

Cookies should be stored in an airtight container at room temperature and will keep for about 3 days.
Source: Bake Happy by Judith Fertig